Peach Pie

I don’t follow the number one rule of entertaining: only use tried and true recipes. I tend to use feeding guests as an opportunity to cook more grander dinners than I normally whip up for just the Omnivore and myself. I can’t say that this method has ever bitten me in the bum. Sure, in retrospect, maybe I wouldn’t have exactly chosen this or that for certain events, but it all evens out.

Besides, as much as I love food, I’d rather remember get togethers for the company than the eats.

I do, however, spend a lot of time reading recipes. And recipe reviews. So I can get the gist of how things will turn out and I make wise choices. The choice of this peach pie, however, was much more than a wise choice.

It absolutely achieved perfection. Was it the locally grown and oh-so-fresh peaches? Was it the love that poured from my own to hands? Was it the hot summer day that made this pie so delicious? My guests were impressed. Hell, I was impressed. I had no idea such a perfect baked fruit incarnation could come out of my lowly gas oven. The spices were perfect. The consistency was top-notch.

So, I guess, now that I think of it, I will be following the number one rule of entertaining guests. Because this tried and true recipe will be on many menus to come.

Oh, and while we’re on peaches, I have a bone to pick with Georgia. How on earth did you manage to snag the title the “Peach State?”

You see, as a youngster growing up in South Carolina, back in the day before state testing was mandated and the curriculum allowed teaching South Carolina state history in both the 3rd and the 8th grades, we had the following fact drilled into our minds:

South Carolina produces more peaches than any other state. More than California and more than Georgia, and you, young South Carolinian, should be angry about this misconception and set the record straight regarding this fact.

Preheat the oven to 450*. Toss sliced peaches with lemon juice and set in a colander to drain away excess liquid. Combine flour, sugar, nutmeg, cinnamon, and salt. In a medium bowl, combine the flour mixture and the peaches. Brush the unbaked pie crust with a beaten egg. Pour the peach mixture into the pie shell. Top with 2nd crust as desired. Brush remaining beaten egg over top of pie. Place in the oven and bake for 10 minutes. After 10 minutes reduce heat to 350* and bake 30-15 minutes more, until filling is bubbling and crust is browned. If edges begin to brown too much, cover with strips of aluminum foil.

I have the exact same philosophy toward choosing what I cook for guests. And now I totally need to find some people to make peach pie for, because you have definitely sold this recipe. Plus, yours is so beautiful.

http://foodallaputtanesca.blogspot.com Kira

The top of the pie is gorgeous! I also have the same philosophy towards cooking for others. When else do you get to make things like that?

http://ourgoodfoodlife.blogspot.com Jen

That pie looks great, and my husband always asks me why I don’t make a “stand-by” recipe like baked ziti for entertaining. I just can’t help myself! I have to try new things when people are coming over! I try to use recipes someone else has made successfully, but sometimes the urge to experiment takes over!

http://pinkparsleycatering.blogspot.com Josie

I never follow that rule either – I take having guests as an opportunity to try new things. Especially desserts.

As for the “peach state,” here’s some trivia. My husband told me once that we got that reputation because there used to be Pitch Trees lining one particular famous road that goes through Atlanta. Over the course of the years, the local dialect changed the word to “Peachtree.” And thus, it all snowballed, and Georgia became the Peach State. Not sure if its true or urban legend, but interesting nonetheless.

brannyboilsover

What an amazing piece of trivia! I think it makes sense.

http://www.delish-blog.com ash

I don’t cook only tried & true recipes either but my guests know that I don’t They know it *might* be a totally failure but I rarely make ALL new recipes so if something does fail, we still have something to eat. haha.

your pie is pretty!!

http://oneparticularkitchen.com Erin @ One Particular Kitchen

YUM that looks good. I just made a peach cobbler! Lucky for me no one else in my house likes it. Ha!

Hil

Looks delicious! I like your philosophy

http://southernsugar.wordpress.com SouthernSugar

I usually do the same as you: I try newer, more elaborate recipes on my guests because it’s not as much fun to fix them just for me and my husband. But if it’s a last-minute get-together, I do have a few tried-and-trues that I fall back on.

That pie looks incredible from the top leaves and peach to the filling to the flaky bottom crust! I wish the peaches I’ve been able to find recently were worthy of such a pie… *drools*

http://cupcakemuffin.blogspot.com sara

Wow, I love this pie! So so cute with the decorations on top, and I adore peach pie in general. This recipe really looks like a winner!

http://www.simplemathbakery.com Jeanne

I love the peach on top! I’ve never made peach pie before, but you’ve convinced me to try this one just as soon as I can buy some local peaches!

http://www.youcanteatwhat.blogspot.com suz

Why oh why am I not at your house to eat that? Looks delicious, truly.

themilkmanswife

I’m the same way! I don’t use tried and true recipes when entertaining either. It’s going to bite me one of these days for sure. This looks delicious! I’ve actually never had peach pie but I’m dying to try it!!

Bethany

This recipe keeps calling me. I don’t even like peaches that much! Weird.

brannyboilsover

Then you definitely need to make it. This recipe will convert you on peaches anyhow!